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Journal Abstract Search

865 related items for PubMed ID: 18608496

  • 1. Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
    Granby K, Nielsen NJ, Hedegaard RV, Christensen T, Kann M, Skibsted LH.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug; 25(8):921-9. PubMed ID: 18608496
    [Abstract] [Full Text] [Related]

  • 2. Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread.
    Surdyk N, Rosén J, Andersson R, Aman P.
    J Agric Food Chem; 2004 Apr 07; 52(7):2047-51. PubMed ID: 15053550
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  • 3. Factors influencing acrylamide content and color in rye crisp bread.
    Mustafa A, Andersson R, Rosén J, Kamal-Eldin A, Aman P.
    J Agric Food Chem; 2005 Jul 27; 53(15):5985-9. PubMed ID: 16028985
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  • 5. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
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  • 7. Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads.
    Claus A, Schreiter P, Weber A, Graeff S, Herrmann W, Claupein W, Schieber A, Carle R.
    J Agric Food Chem; 2006 Nov 15; 54(23):8968-76. PubMed ID: 17090149
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  • 8. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.
    Žilić S, Aktağ IG, Dodig D, Filipović M, Gökmen V.
    Food Res Int; 2020 Jun 15; 132():109109. PubMed ID: 32331630
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  • 9. Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.
    Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL.
    J Agric Food Chem; 2005 Feb 23; 53(4):1286-93. PubMed ID: 15713054
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  • 10. Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough.
    Katsaiti T, Granby K.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016 Sep 23; 33(9):1402-10. PubMed ID: 27461161
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  • 11. Free amino acids and sugars in rye grain: implications for acrylamide formation.
    Curtis TY, Powers SJ, Balagiannis D, Elmore JS, Mottram DS, Parry MA, Rakszegi M, Bedö Z, Shewry PR, Halford NG.
    J Agric Food Chem; 2010 Feb 10; 58(3):1959-69. PubMed ID: 20055414
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  • 12. The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.
    Le Gall M, Serena A, Jørgensen H, Theil PK, Bach Knudsen KE.
    Br J Nutr; 2009 Dec 10; 102(11):1590-600. PubMed ID: 19635175
    [Abstract] [Full Text] [Related]

  • 13. Influence of sulfur fertilization on the amounts of free amino acids in wheat. correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking.
    Granvogl M, Wieser H, Koehler P, Tucher SV, Schieberle P.
    J Agric Food Chem; 2007 May 16; 55(10):4271-7. PubMed ID: 17455956
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  • 14. Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients.
    Theil PK, Jørgensen H, Serena A, Hendrickson J, Bach Knudsen KE.
    Br J Nutr; 2011 Feb 16; 105(3):373-83. PubMed ID: 20923581
    [Abstract] [Full Text] [Related]

  • 15. Effectiveness of methods for reducing acrylamide in bakery products.
    Sadd PA, Hamlet CG, Liang L.
    J Agric Food Chem; 2008 Aug 13; 56(15):6154-61. PubMed ID: 18624450
    [Abstract] [Full Text] [Related]

  • 16. Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake.
    Rasmussen LB, Ovesen L, Christensen T, Knuthsen P, Larsen EH, Lyhne N, Okholm B, Saxholt E.
    Int J Food Sci Nutr; 2007 May 13; 58(3):231-9. PubMed ID: 17514540
    [Abstract] [Full Text] [Related]

  • 17. Consumption of wholemeal rye bread increases serum concentrations and urinary excretion of enterolactone compared with consumption of white wheat bread in healthy Finnish men and women.
    Juntunen KS, Mazur WM, Liukkonen KH, Uehara M, Poutanen KS, Adlercreutz HC, Mykkänen HM.
    Br J Nutr; 2000 Dec 13; 84(6):839-46. PubMed ID: 11177200
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  • 18. Alkylresorcinols in Latvian and Finnish breads.
    Meija L, Samaletdin A, Koskela A, Lejnieks A, Lietuvietis V, Adlercreutz H.
    Int J Food Sci Nutr; 2013 Feb 13; 64(1):117-21. PubMed ID: 22816971
    [Abstract] [Full Text] [Related]

  • 19. Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread.
    Belkova B, Chytilova L, Kocourek V, Slukova M, Mastovska K, Kyselka J, Hajslova J.
    Food Chem; 2021 Feb 15; 338():127715. PubMed ID: 32798824
    [Abstract] [Full Text] [Related]

  • 20. Fructan content of commonly consumed wheat, rye and gluten-free breads.
    Whelan K, Abrahmsohn O, David GJ, Staudacher H, Irving P, Lomer MC, Ellis PR.
    Int J Food Sci Nutr; 2011 Aug 15; 62(5):498-503. PubMed ID: 21428719
    [Abstract] [Full Text] [Related]

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